Creme Patisierre (Pastry Cream)

• 1 1/2 c. milk 1/2 c. sugar 
• 1/2 c. heavy cream 3 tbsp. cornstarch 
• 4 egg yolks 1 tsp. vanilla extract

Blend one cup of the milk and the cream in a saucepan and bring to the boil. As the mixture is heated, put the egg yolks and sugar into a mixing bowl and beat until pale yellow. Add the cornstarch to the yolk mixture and beat well. Add the remaining one half cup of milk and beat until blended.
When the milk and cream mixture is at the boil, remove from the heat. Add the yolk mixture, beating rapidly with a wire whisk. Return to the heat and bring to the boil, stirring constantly with the whisk. When thickened and at the boil, remove from the heat. Add the vanilla and let cool, stirring occasionally. Yield: about two and one quarter cups.